Crispy Ginseng and Deer Antler Balls

Crispy Ginseng and Deer Antler Balls

　　Origin: Baishan City, Jilin Province, China Overview: Ginseng is a specialty of China's northeast and is often hailed as the "miraculous herb of great tonic power." There are two types of ginseng: wild, known as mountain ginseng, and cultivated, known as garden ginseng. Among them, Jilin ginseng is the most abundant and of the highest quality. Its nutritional components include ginsenosides and ginseng acid. It has a sweet yet slightly bitter taste. The *Classic of the Materia Medica* records that it is primarily used to nourish the five internal organs, calm the spirit, delight the heart, improve intelligence, and when taken over time, can prolong life. Features: Made by mashing ginseng into a paste, coating it with breadcrumbs, then deep-frying until golden brown. It tastes mildly sweet with a slight bitterness, soft inside and crispy outside. Preparation: Steam the ginseng until cooked, mash it into a paste, mix in sugar to form balls, coat with egg and breadcrumbs, then deep-fry until golden. Remove and place on a plate to serve. (Baishan)